Outside The Box
Delicious home-made tacos!

This super easy shrimp taco recipe is packed with flavour and is destined to become a weekly ritual.
The shortcut to a speedy taco night! Follow the easy recipe below by Chef Amna of Mitts & Trays.

Ingredients & Method:
1 cup of all-purpose flour
1 cup of corn flour
A pinch of salt
1 teaspoon of garlic powder
½ teaspoon of paprika
Mix dry ingredients together
Add black pepper
Add ½ cup of fresh laban
Add 1 tablespoon of salt
Add one egg and whisk all ingredients together
Add shrimp into the batter then place on tray to settle
Add shrimp to the baked Baked Panko 
Bake at 200 degrees C for 15 minutes
For the coleslaw:

1 carrot
½ cup of white cabbage
½ cup of purple cabbage
Mix together
Add 2 tablespoons of coriander
In a separate bowl, mix 2 tablespoons of sour cream with 2 tablespoons of yogurt
Add a teaspoon of salt
Add the juice of half a lime
Add sauce to the vegetables and mix well
In a separate bowl, add one cup of yogurt
Add two tablespoons of sweet chili sauce
Add 1 teaspoon of hot sauce
Add 1 teaspoon of honey
Add ½ teaspoon of salt and black pepper and mix well
In a separate bowl, add 2 tablespoons of sour cream and 2 tablespoons of yogurt
Add a teaspoon of salt, 1 tablespoon of coriander, juice of half a lime and mix well.
Assembling the tacos:
In a mixing bowl, mix the cooked shrimp with the spicy yogurt mix
Place on the tortilla 
Add the coleslaw
Garnish with turnip, coriander and crumble feta cheese
  • Leen’s Vegan Omelet
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